In a large skillet over medium heat, brown 1 pound of ground pork for about 6-8 minutes until it's nicely cooked and beginning to crisp. Drain any excess fat.

Stir in 1 cup shredded cabbage, 1 cup grated carrots, ¼ cup chopped green onions, 2 minced garlic cloves, and 1 tablespoon grated ginger. Cook for 3-5 minutes until the vegetables soften, stirring occasionally. Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Allow the filling to cool slightly before wrapping.

Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the cooled filling onto the center and fold the bottom corner over the filling. Tightly roll it up, folding in the sides, and seal the edges with a bit of water.

Set your air fryer to preheat at 375°F (190°C) for about 5 minutes to ensure crispy results.

Lightly spray the assembled egg rolls with cooking spray. Place them in a single layer in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden brown and crisp.

Let the egg rolls cool briefly before serving, enjoying them on their own or with dipping sauces like sweet and sour sauce or soy sauce.